When you have a garden full of fresh basil and parsley why not make some pesto right? Pesto can be used on so many wonderful things; for a pizza instead of sauce, for grilling chicken as a marinade, and especially over pasta!

Using a good amount of basil and a little less parsley makes a nice balance in taste than typical basil pesto. But feel free to make it all with basil if you prefer.

Instead of typical pasta I also needed to use all the zucchini from my garden as well. What better than to make Zucchini Noodles of course!

Many people might just buy a Spiralizer or zucchini spiral cutter for the zucchini noodles, but since I already had a serrated Pampered Chef peeler, that’s what I used.

They look like the bottom orange and do a great job! Just use like you are peeling the skin off and it really doeasn’t take any time at all.

Messermeister 3-pc. Pro-Touch Peeler Trio

I used about a 1/2 cup of pesto with about 4 cups of spiral zucchini which was about 4 of them. I topped it with a few pistachios and called it dinner!

Seriously, doesn’t that look like pasta?? Love it and I hope you’ll give it a try!

The nutrition info below is just for the pesto sauce.

Print

Nut Free Basil Parsley Pesto

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 144kcal

Author Brenda Bennett

Ingredients

• 3 cups fresh packed basil leaves
• 1 cup fresh parsley
• 2 cloves garlic
• 1/2 cup grated Parmesan
• 1/2 cup extra virgin olive oil
• 1/4 teaspoon salt taste and adjust
• pepper to taste

Instructions

• Place all ingredients into blender.
• Pulse into smooth consistency or to your liking.
• Taste and adjust salt if needed.
• Makes 1 cup.
• Keep refrigerated.

Nutrition

Serving: 2g | Calories: 144kcal | Carbohydrates: 3.4g | Protein: 2.5g | Fat: 15.6g | Saturated Fat: 2.9g | Cholesterol: 4mg | Sodium: 154mg | Fiber: 0.9g | Sugar: 2.2g

The post Nut Free Basil Parsley Pesto and Zucchini Noodles appeared first on Sugar-Free Mom.